A very popular street style snack that I discovered at recently. My lovely friend Laila who is from Iran bought a jar of this relish for thanksgiving. Laila makes amazing Persian food and Im always excited when she has me over for her famous dinner feasts when back in the day we could party. She always makes an elaborate spread with beautiful made and styled dishes from her hometown. This is one appetizer I learnt from her that is so simple and super flavorful Hope you like it as much as I did. Thanks Laila!
NOTES
- This Persian spicy marinated olives is called Zeytoon Parvarheh. It’s a mix of green olives, walnuts, mint along with pomegranates molasses olive oil and garlic.
- Traditionally walnut is ground into a paste with garlic, molasses and olives are added, I prefer a little texture to the relish and finely chop the walnuts.
- Mint is added for herbal freshness, mint is very popular in Persian cuisine and dried mint is a pantry staple. Use fresh or dried mint if fresh is hard to find in the winter.
- Pomegranate molasses is used for sweetness and tartness, balancing the briny olives.
- Allow the relish to marinate for a few hours up to day or two. It will greatly improve the flavors.
- I love bright meaty Castelventrano olives here, but use whats locally available in your area.
Persian Marinated Olive Walnut Relish, Makes 10 servings
Ingredients
- 2 cups pitted green olives, I love bright meaty Castelventrano olives
- 1 1/2 cup finely chopped walnuts
- 4-5 tablespoons e.v olive oil
- 5-7 cloves garlic minced, about 1 tablespoon
- 1 cup fresh mint leaves, finely chopped
- ¼-½ cup Pomegranate Molasses
- 1 teaspoon sea salt
Instructions
- Chop a few olives and leave some olives whole, then place olives, walnuts, sea salt, minced garlic and mint in a large bowl, stir well.
- Add the pomegranate molasses and olive oil. Mix well until the ingredients are well combined.
- Cover and allow the flavors to meld for at least two hours up to 2-3 days.
- Serve with crackers, flatbreads over grilled meats.
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